INGREDIENTS

INSTRUCTIONS

Date: Fri, 10 May 1996 11:24:17 -0500  From: "Goslowsky, George"
<gjgoslow@ingr.com> Got whacked in the head  with this recipe that
other night too.  Don't know where it came  from, probably left field.
Anyway, it sort of goes with the  chiles-for-desert thread. I consider
it to be a dinner desert salad.  The original recipe goes like this,
followed by what I consider to be  necessary modifications.  Mix
thoroughly.  Serve chilled.  Makes about 4, 1 cup servings.  Now I
don't know about you people, but only occasionally do I have a  recipe
spring forth in all it's winsome glory, needed no enhancement  or
further refinement.  Usually I start with what I consider to be a  good
idea and work from there. As is the case here. This is what I  would do
to improve upon said salad. While it was good as it was, I  think that
it could be better. So here goes...  Chill more thoroughly.  Didn't get
it cold enough last night. Use  super sharp cheddar.  Sharp didn't have
enough tang to it. Use a  higher quality cheese.  I think that I used
Kraft, but it was greasy  tasting. Add the other ingredients. Ensure
that the apples are very  tart. Anyway. It definitely turned out
edible, but I think that I can  improve on it.  CHILE-HEADS DIGEST V2
#317  From the Chile-Heads recipe list.  Downloaded from Glen's MM
Recipe  Archive, http://www.erols.com/hosey.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 163
Calories From Fat: 115
Total Fat: 12.8g
Cholesterol: 25.8mg
Sodium: 551mg
Potassium: 69.5mg
Carbohydrates: 7g
Fiber: 1.5g
Sugar: 4.2g
Protein: 5.7g